This Couscous Salad recipe combines juicy tomatoes, tangy feta cheese, and fresh herbs to create a delicious and refreshing salad. It’s a healthy side dish perfect for serving alongside grilled meats or fish, and great as a light main dish for lunch. As a bonus, it couldn’t be easier to make in just 15 minutes!
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This is one of my all-time favorite salads! I make it 12 months of the year. But as we start to hit warmer weather, I know the smell of fresh tomatoes and basil is not far away and my mouth starts watering for this beautiful, flavor-packed salad!
I know we’re not quite there yet for local homegrown tomatoes, but I wanted to share this recipe because it’s so good, and when the fresh produce arrives, we will be ready!
What Makes This Salad So Special?
- It can be made any time of the year with fresh, inexpensive ingredients.
- Couscous salad is great to serve as a side dish and perfectly turned into a main with fish or chicken.
- This “no-mayo” recipe is excellent to take to a cookout, picnic, or potluck and can be served chilled or at room temperature.
What Is Couscous?
Couscous, originating in North Africa, is pasta made from semolina flour (coarsely ground durum wheat) and wheat flour with a round shape resembling rice or quinoa. It cooks quickly and has a mild, nutty flavor, which makes it a versatile ingredient that works well with many different spices, herbs, vegetables, and proteins.
Ingredients And Variations For This Recipe
OK, friend, do not let this short list of simple ingredients give you the impression that this salad is anything less than totally delicious. Stay with me because you are going to love where this recipe goes.
- Instant Plain Couscous – you can use pearl couscous, just make sure you follow the cooking instruction on the box.
- Grape Tomatoes – Cherry tomatoes or Roma tomatoes are also good choices.
- Fresh Basil – you can also use fresh mint, thyme, oregano, or rosemary.
- Lemon Juice – freshly squeezed is best to make the dressing with. You can substitute red wine vinegar or champagne vinegar if needed.
- Garlic
- Extra-Virgin Olive Oil
- Kosher Salt
- Fresh Cracked Pepper
- Variations and Additions – toasted pine nuts or walnuts, chopped red onion, chopped cucumbers, roasted chickpeas (garbanzo beans,) kalamata olives, or green olives.
Scroll Down For Measurements And Instructions
How To Make Fresh Tomato Feta Couscous Salad
- Cook the couscous according to the instructions on the package, using olive oil and salt in the water.
- While the couscous is cooking, make the dressing, slice the tomatoes, and chop the basil.
- Add the couscous, tomatoes, feta, and basil to a bowl and drizzle over the dressing.
- Gently toss everything together and serve.
Pro Tips For Making The Best Couscous Salad
- After the couscous is cooked, fluff it with a fork – do not stir!
What To Serve With This Yummy Side Dish
Couscous salad is colorful and flavorful and pairs well with many main dishes. Here are a few of my favorites:
- Crock Pot Chicken Thighs
- Cajun Garlic Shrimp
- Crock Pot Country Style Pork Ribs
- BEST Roasted Pork Tenderloin
- Grilled Chicken Legs
- Easy London Broil
Donya’s Top Ten Summer Recipes!
Steal my favorites for a done-for-you menu that packs in the flavor
Can Couscous Tomato Salad With Feta Be Made Ahead Of Time?
You bet! This salad can be made a few hours ahead of time and stored in the fridge until ready to serve. Just be sure to give it a quick toss before serving to redistribute the dressing.
How To Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can serve it chilled or at room temperature since it contains no mayonnaise.
Craving More Fresh Salads? Try These Recipes:
- Best Caprese Pasta Salad
- Tomato Cucumber Salad
- Simple Green Bean Salad
- Mediterranean Pasta Salad
- Classic Waldorf Salad
Ingredients
- 1 ½ cups couscous
- 2 cups grape tomatoes – halved
- 4-5 basil leaves cut into strips
- 1 ½ cups feta cheese
- ½ cup fresh lemon juice
- ½ cup olive oil
- 1 clove garlic – grated
- ½ teaspoon Kosher salt
- ½ teaspoon fresh cracked pepper
Instructions
- Cook couscous according to directions on container. I use olive oil and salt in the water, and the key is to use a fork and take your time – gently flaking the grains apart.
- In a large bowl, add couscous, tomatoes and basil.
- In a mason jar or mixing bowl, combine the lemon juice, olive oil, salt and pepper and grate the garlic over top. Mix well.
- Pour dressing over couscous and gently mix.
- Add feta cheese and fold into the couscous.
- Taste and adjust salt and pepper. I use a heavy hand with the pepper in this dish – I think it brings out the flavors of the tomatoes and dressing!
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Notes
- This salad can be made a few hours ahead of time and stored in the fridge until ready to serve. Just be sure to give it a quick toss before serving to redistribute the dressing.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can serve it chilled or at room temperature since it contains no mayonnaise.
Nutrition
This post was originally published, April 2012 and updated April, 2023.
Donya's Top Ten Summer Recipes!
Steal my favorites for a done-for-you menu that packs in the flavor
We made this over Easter weekend and everyone loved it. Used 1 box of couscous, 1 container of crumbled feta, 1 bunch of basil and everything else as you outlined. I know I will make this over and over.
Thanks Pinkazalea! I love hearing when someone makes one of my recipes and especially if they liked it. Stop by any time!